Steak with Red Wine Sauce

Aug 26, 2008

Try this simple sauce with any panfried beef, from burgers to filet mignon. It is thickened with a little butter at the end, a French cooking technique that rounds out the wine and enriches the sauce. (Do not use margarine; it will not thicken the sauce.)

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Ingredients

Yields:
4
servings

Cal/Serv:
436

2 tsp.
vegetable oil

4
boneless beef strip (shell)

1/2 tsp.
salt

1/4 tsp.
ground black pepper

1/4 c.
finely chopped shallots

1 c.
dry red wine

pinch dried thyme

2 tbsp.
butter

2 tsp.
chopped fresh tarragon or flat-leaf parsley

Directions

Prep Time:
0:05

Cook Time:
0:20

Total Time:
0:25

In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Sprinkle steaks with salt and pepper. Cook 5 to 6 minutes per side for medium-rare or until desired doneness. Transfer steaks to warm platter.

Discard drippings from skillet. Add shallots to pan and cook, stirring, until tender, about 1 minute.
Add wine and thyme; heat to boiling over high heat. Boil until sauce has reduced to 1/3 cup, about 5 minutes. Remove pan from heat; stir in butter, stirring just until incorporated.

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